Eggplant Parmesan is a great lunch or dinner meal that is hearty, full of flavor, and nutritionally sound. Did you know, eggplant is in a plant-family that is related to potatoes, one of my favorite foods and basis of the Starch Solution diet advocated by Dr. John McDougal? In this way, you may notice a similarity in taste and texture. One other thing about eggplant that can be desirable in a vegan diet is that it does a decent job of replicating the taste and texture of chicken - which is why "eggplant parmesan" is also an enjoyed alternative to "chicken parmesan," even in some large restaurant chains. I hope you enjoy our homemade version of this classic recipe!
- 2 medium eggplant, slice ½ inch thick
- 1 large handful fresh basil, chopped
- 1 29oz can spaghetti sauce
- 1 cup plain almond milk
- 1/2 cup all-purpose flour
- 1 ¼ cup bread crumbs
- Sea salt (to taste)
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 teaspoons cornstarch
- 1 tablespoon nutritional yeast
- Cut eggplant into ½ inch thick slices. Sprinkle sea salt over each slice of eggplant and let sit in colander for 30 minutes, which allows eggplant to sweat and draws out bitter taste. After 30 minutes is over wipe or dab moisture off eggplant.
- Use 3 medium sized bowls to set up dipping station. 1st bowl contains flour, 2nd bowl contains almond milk and cornstarch whisked together, and 3rd bowl contains breadcrumbs, Italian seasoning, and garlic powder stirred together.
- Dip each slice of eggplant into the 3 bowls, starting with flour and proceeding to almond milk mixture and finally the bread crumb mixture.
- On a non-stick pan or skillet cook the eggplant until golden brown on each side, about 5 minutes each side.
- In a 9x13 baking dish spread a small amount of the spaghetti sauce on the bottom. Place a layer of the eggplant on bottom of baking dish. Top with 1 cup of the spaghetti sauce. Place remainder of eggplant to make a second layer on top of spaghetti sauce. Once second layer of eggplant is done top with remaining spaghetti sauce. Sprinkle top with chopped basil and follow with a sprinkle of the nutritional yeast.
- In a 375 degree oven cover baking dish with foil and bake for 40 minutes.
If you want to make this Eggplant Parmesan even more special, consider making your own Hearty Vegetable Spaghetti Sauce from scratch instead of using a store bought spaghetti sauce!
For more recipes, check out the Plant-Smart Living Digital Recipe Guide!